White Sonora Stone-Ground Flour Pita

Pita is a beloved staple of Mediterranean cuisine and is a simple yet incredibly versatile way to create a delicious meal. These soft, fluffy pockets of bread are perfect for any meal and are sure to be a crowd favorite! The key to achieving a perfectly puffed-up pocket in your pita is by keeping your oven and pan very hot. Made with our stone-ground ROC White Sonora flour.

Ingredients

• 2¼–2½ cups Oatman Farms® Regenerative Organic White Sonora T-85 flour
• 1 tsp. salt
• 1 cup lukewarm water
• 1 tsp. honey
• 2 tsp. active dry yeast
• 2 tbsp. olive oil

Instructions

1. Add 2¼ cups flour and salt to a large bowl. Add remaining ingredients together in a separate bowl, stir, and let sit for 1–5 min., or until bubbles just start to appear, indicating your yeast is activated. Stir the wet into the dry ingredients until a shaggy (very rough-looking) dough forms.
2. Cover the bowl and let the dough rest for 15 min.
3. In the bowl, mix the dough for about one minute using a spatula or spoon until it comes together and is slightly less sticky. If the dough does not get any less sticky, add more flour, 1 Tbsp. at a time, into the dough. You may need up to ¼ cup more. The dough has a sufficient amount of flour when it is soft and slightly tacky to the touch, but doesn’t cling to your finger.
4. Dump the dough onto a lightly floured surface and knead for about 5 minutes, or until it can be turned and folded into a smooth ball.
5. Put the dough ball in a clean bowl, cover, and let rise for about an hour, or until it has doubled in size. When the dough is doubled, preheat your oven to 475°F. Place either a pizza stone or a sheet pan in the oven to heat up.
6. Divide the dough into 8 portions, then, one at a time, fold each of the edges under to form a rough ball. Place the rough ball on a lightly floured surface with the smoother side on top and, with your hand lightly cupped over it, roll it into a smooth ball by moving your hand in a tight circular motion over the floured surface, dragging the dough along. Lay each portion aside and cover with a cloth. Let rest for 10 minutes before proceeding.
7. Once the oven is preheated, take one dough ball at a time, place on a well-floured surface, sprinkle flour over top, and gently press down with your hand laid flat. Gently press the dough into an even, flat disk that is about ⅛ of an inch tall, or 6–8 inches in diameter.
8. Place pita dough on your preheated baking surface in the oven with at least 2 inches of space between them. You may only be able to cook 2–4 pitas at a time. After 2 minutes, the pitas should be puffed up. Flip them and cook for about 1 minute longer on the other side to cook through. The surface will be pale but may have just a few golden patches throughout. Place the cooked pitas in a clean cloth to keep them warm and soft.
9. Repeat until all the pitas are cooked, then enjoy!